Preparation
Combine the oil, vinegar, 2 teaspoons of salt, cumin powder chile powder and Mexican seasoning in a blender. Process until smooth, Lightly coat vegetables with this mixture.
1
Set the remaining vinaigrette beside the grill along with a basting brush and the salt.
2Lay the vegetable slices and green onions on the grate. Don't crowd. Sprinkle lightly with salt and cook about 5 minutes.
3Turn over and baste with the vinaigrette. Cook 3 or 4 minutes longer.
4Remove vegetables from grill as they are done. They will be done at different times. Put on platter in a decorative manner.
5When all are done, place the tomatoes onto the grate and warm through about 2 minutes.
6Place onto the platter with the other vegetables.
7Sprinkle with herbs and decorate with lime wedges.
8Serve hot or at room temperature.
Ingredients:
- 1/2 cup olive oil
- 6 tablespoons red wine or balsamic vinegar
- 2 teaspoons salt
- 1/2 teaspoon ground chili powder or cayenne
- 2 small 1 green, yellow, & red pepper
- Sweet potatoes, peeled and cut into 4 inch slices
- 4 medium zucchini, cut into 4 long slices
- 1 medium eggplant, cut into 4 long slices, then cut in half widthwise
- 3 small bunches green onions, trimmed
- 1 pound fresh asparagus, trimmed
- 3 small carrots cut in half lengthwise
- 50 gms small, ripe cherry tomatoes, tossed in a bowl with a little oil
- 1 tablespoon Keya Mixed Herbs 4 limes cut into wedges
- 1 tablespoon Keya Mexican Seasoning